Crispy Chinese Lemon Chicken

This Crispy Chinese Lemon Chicken brings back nostalgic flavors of takeout-style lemon chicken, but made fresh at home with better ingredients and a perfected technique. Featuring juicy chicken coated in a light, crunchy batter and drizzled with a tangy, not-too-sweet lemon sauce, this dish is a crispy, golden dream that hits all the right notes of sweet, sour, and savory.

Why You’ll Love This Recipe

If you grew up loving crispy lemon chicken from Chinese restaurants, this recipe will instantly win you over. The twice-fried technique ensures an extra-crunchy coating, while the homemade lemon sauce balances brightness and sweetness without being cloying. This old-school version is all about crispy cutlets sliced and sauced just before serving, making it a show-stopping main for any dinner occasion. Plus, the batter is designed to stay crisp longer and absorb less oil than traditional coatings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken

• 4 chicken thigh fillets (about 125g / 3 oz each), or 2 chicken breasts

• 1/2 tsp cooking salt or kosher salt

• 1/4 cup cornflour (cornstarch)

• 4–6 cups vegetable or canola oil (for frying, about 1.6″ depth)

Stay-Crisp Fry Batter

• 1/3 cup cornflour (cornstarch)

• 1/3 cup + 1 tbsp plain (all-purpose) flour

• 1/2 tsp cooking salt or kosher salt

• 1/4 tsp baking powder

• 1/2 cup cold soda water (not sparkling mineral water)

Lemon Sauce

• 6 tsp cornflour (cornstarch)

• 1/2 cup low-sodium chicken stock

• 1/2 cup fresh lemon juice

• 1/3 cup white sugar

• 1/2 tsp finely grated garlic

• 1/2 tsp finely grated ginger

Garnish (optional)

• Lemon slices

• 1 green onion, sliced diagonally

Directions

1. Make the dry batter mix: In a bowl, whisk cornflour, flour, salt, and baking powder. Place in the fridge to keep it cold.

2. Pound the chicken: Flatten the fillets to about 0.7 cm (1/3 inch) thickness using a meat mallet or skillet. Season both sides with salt.

3. Dust with cornflour: Coat each chicken piece in cornflour and shake off any excess. Set aside.

4. Preheat oil: Heat oil in a deep pan to 160°C (320°F). The oil should be about 4 cm deep to allow the chicken to float.

5. Make the wet batter: Remove dry mix from the fridge, whisk in the cold soda water until just combined. The batter should be thin with small lumps.

6. First fry: Dip each chicken piece into the batter, allow excess to drip off, and fry for 3 minutes until lightly golden. Drain on paper towels. Repeat for all pieces.

7. Cool: Let the chicken cool for 20 minutes before the second fry.

8. Prepare the sauce: In a saucepan, mix cornflour with a bit of chicken stock to form a slurry. Add the rest of the stock, lemon juice, sugar, garlic, and ginger. Simmer for 3 minutes until it thickens to a honey-like consistency. Remove from heat and cover.

9. Second fry: Heat the oil to 200°C (390°F). Fry each chicken piece again for 3 minutes until deep golden and extra crispy. Drain on paper towels.

10. Serve: Slice chicken into thick strips and serve with warm lemon sauce poured over. Garnish with green onions and lemon slices if desired. Serve with steamed rice or sides of choice.

Servings and timing

This recipe makes 4 servings (1 piece per serving).
Prep time: 20 minutes
Cooling time after first fry: 20 minutes
Cook time: 10 minutes
Total time: 50 minutes

Variations

• Bite-size pieces: Use chicken from Crispy Chinese Honey Chicken for smaller, nugget-style bites with this lemon sauce.

• No deep fryer? Use a deep skillet or wok for shallow frying (ensure enough oil depth to float the chicken).

• Gluten-free option: Substitute all flours with gluten-free alternatives like rice flour or gluten-free all-purpose mix.

• Zesty twist: Add lemon zest to the sauce for an even brighter lemon flavor.

• Honey-lemon variation: Add 1–2 tablespoons of honey to the lemon sauce for a slightly sweeter finish.

Storage/Reheating

• Storage: Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 2 days.

• Reheating: Reheat the chicken in an oven or air fryer at 375°F (190°C) to restore crispiness. Reheat the sauce on the stove or microwave until warm, stirring to loosen.

• Freezing: Not recommended, as the batter will lose its crispness when thawed.

FAQs

What makes this lemon chicken “old school”?

It refers to the classic Chinese takeout style where chicken cutlets are battered, fried, sliced, and served with lemon sauce—rather than tossed in sauce like modern stir-fry versions.

Can I use chicken breast instead of thigh?

Yes, chicken breast works well in this recipe. Just be sure to pound it to even thickness for even cooking.

Why is the chicken fried twice?

The double-fry method ensures an ultra-crispy coating that holds up better against the lemon sauce.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor, but bottled can be used in a pinch.

What kind of oil is best for frying?

Neutral oils like vegetable or canola oil are ideal due to their high smoke points and mild flavor.

How do I know the oil is the right temperature?

Use a cooking thermometer for accuracy. Alternatively, drop a bit of batter in—the oil is ready if it sizzles and rises to the surface quickly.

Can I make the sauce ahead of time?

Yes, you can make the sauce in advance and gently reheat it before serving. If it thickens too much, add a splash of water or broth.

Will the crust stay crispy after saucing?

Not for long—lemon sauce has a high water content, so the chicken is best served immediately after saucing.

Can I make this in an air fryer?

You can try air frying battered chicken, but the result may not be as crisp as deep frying. This recipe is designed specifically for frying.

What can I serve with this dish?

Steamed jasmine rice, stir-fried vegetables, or fried rice make great accompaniments to this crispy lemon chicken.

Conclusion

Crispy Chinese Lemon Chicken – old school style – is a beloved classic that delivers unbeatable texture and flavor. With a golden, crunchy coating and a bright, tangy lemon sauce, it’s a dish that brings restaurant-quality results right to your kitchen. Follow the simple steps for the double-fry method and savor every crispy, saucy bite.